food from the heart of Tasmania

Cherry ripe cupcakes

You can use the chocolate cupcake base and use whatever you want to flavour them. I’ve used cherry ripes, but they are equally good with crushed oreos.

Ingredients

1 1/2 cup SR flour

1/2 cup cocoa powder

1 cup sugar

1/2 tsp baking powder

1/2 cup vegetable oil

3/4 cup milk

2 eggs

3/4 cup hot water

4 cherry ripe bars (1 for decoration)

125 g unsalted butter

1 1/2 cup icing sugar

extra cocoa to dust

Method

Heat oven to 180°C, line 12 hole muffin tin with muffin cases.

Chop up 3 of the cherry ripe bars and divide evenly among muffin cases.

In a large bowl mix SR flour, sugar, cocoa powder, baking powder & sugar. In a small jug mix milk, oil and egg – pour into dry ingredients and mix well. Next, pour hot water into this mixture and mix to combine.